Roast the garlic (still in skins) in dry skillet, turning frequently, for about 15 minutes. Remove from heat and cool. Remove skins and place garlic in a bowl. Mash with a fork until smooth.

Add cilantro, salt, pepper, and both cheeses.

Mix until thoroughly blended.

Add a generous teaspoon to each shrimp and spread it evenly over the shrimp.

Wrap each shrimp in a piece of bacon overlapping by no more than one inch.

Heat a cast iron skillet over medium high heat. Add the shrimp (with the overlapped section of bacon down) and cook for 2 minutes. Rotate a quarter turn and cook another 2 minutes, continuing until all sides have been browned and crisped and shrimp is cooked through. Serve hot with salsa or hot sauce.